Pork Tenderloin with Raspberry Mint Sauce
Frozen berries can replace fresh in this dish. Serve with wild rice pilaf, fresh spinach salad and breadsticks.
1 1/2 pounds pork tenderloin (about 2 whole)
2/3 cup water
1/4 cup raspberry vinegar
1/3 cup granulated sugar
1 cup fresh mint leaves
2 tablespoons snipped fresh chives
1 tablespoon cornstarch
1 tablespoon water
1 1/2 cups fresh or frozen raspberries, thawed
- Place pork tenderloins in shallow baking pan. Roast at 425°F (220°C) for 30 minutes.
- Meanwhile, combine 2/3 cup water, vinegar and sugar in medium saucepan. Bring to a boil. Add mint leaves and chives. Cover; simmer 15 minutes. Strain; reserve liquid. Bring liquid to a boil. Gradually stir in combined cornstarch and 1 tablespoon water. Cook and stir until thickened. Remove from heat. Fold in raspberries.
- Serve sauce with pork tenderloin slices.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 217 calories Protein 25 grams Fat 4 grams Sodium 59 milligrams Cholesterol 63 milligrams.
Recipe and photograph provided courtesy of National Pork Board.